Restaurant ManagerJob Overview

We are seeking an experienced, hands-on Restaurant Manager to oversee the front-of-house operations of two restaurant concepts within our hotel property.

Our operation includes

- One restaurant operating 7 days a week
- One fine-dining restaurant operating 2 days a week

The Restaurant Manager will be responsible for overseeing both operations, managing staff, maintaining strong service standards, controlling costs, placing orders, managing inventory, and helping ownership make decisions regarding menus, pricing, products, and the overall direction of the restaurants. This is not an entry-level management position. We are looking for someone with multiple years of restaurant industry experience and proven restaurant management experience who understands both the hospitality side and the financial side of running a successful restaurant.

The successful candidate will complete a 3-month probationary period, with room for increased compensation based on performance, leadership, cost control, reliability, and overall results.

Key Responsibilities

- Oversee the day-to-day front-of-house operations of both restaurants
- Manage a restaurant operating 7 days per week as well as our 2-day-per-week fine-dining operation
- Maintain high and consistent service standards across both restaurant concepts
- Lead, supervise, train, coach, and hold restaurant and bar employees accountable
- Prepare and manage staff schedules based on expected business levels
- Monitor and control restaurant labour costs
- Adjust staffing levels to avoid unnecessary overtime and overstaffing
- Monitor and control alcohol and beverage costs
- Manage bar inventory, product usage, waste, and liquor control
- Complete and oversee regular inventory counts




- Place restaurant and bar orders with suppliers
- Ensure appropriate inventory levels are maintained without excessive over-ordering
- Review supplier pricing and help identify opportunities to reduce costs
- Monitor product quality and availability
- Help select products, wines, liquor, beer, and other restaurant supplies
- Work with ownership and the culinary team on menu planning and menu changes
- Provide input on menu items based on guest feedback, popularity, cost, and profitability
- Help determine which menu items should be added, changed, promoted, or removed
- Assist with menu pricing and evaluating overall food and beverage value
- Help develop seasonal features, specials, promotions, and fine-dining offerings
- Monitor sales trends and identify which menu items or beverages are performing well
- Recruit, interview, hire, train, and onboard restaurant employees
- Monitor employee attendance, punctuality, performance, and professionalism
- Ensure opening and closing procedures are followed properly
- Oversee cash handling and POS procedures
- Work with and manage our Maitre'D POS system
- Handle guest concerns professionally and ensure issues are resolved appropriately
- Maintain restaurant cleanliness, organization, presentation, and atmosphere
- Ensure liquor service, food safety, health and safety, and company policies are followed




- Maintain proper staffing levels for weekends, busy periods, special events, and fine-dining service
- Work closely with the kitchen team and ownership to ensure smooth restaurant operations
- Be actively present on the restaurant floor during service
- Identify operational problems and bring forward practical solutions
- Help improve sales, service quality, employee productivity, and profitability

Cost Control & Business Management A major part of this position is understanding and managing the financial side of restaurant operations. The Restaurant Manager will be expected to actively manage:
- Labour costs and scheduling
- Alcohol and beverage costs
- Restaurant and bar inventory
- Purchasing and supplier orders
- Waste and unnecessary expenses
- Overtime
- Staffing efficiency
- Menu performance
- Product pricing and profitability
- Sales and service performance
- Employee productivity

We are looking for someone who understands that a successful restaurant is not only about providing great service. It must also operate efficiently and profitably. Menu & Purchasing Responsibilities The Restaurant Manager will also play an significant role in the continued development of both restaurants.

This includes

- Working with ownership and the kitchen team on menu decisions
- Providing input on menu pricing and profitability
- Reviewing guest feedback and sales performance
- Helping develop new menu items and seasonal offerings
- Identifying slow-selling or low-margin items
- Helping choose wines, liquor, beer, and other beverage products
- Managing supplier relationships an

Pay: From $37,700.00 per year

Work Location: In person

📌 Restaurant Manager (Kingston)
🏢 Best Western
📍 Kingston